I had another class the other day and just wanted to share some of the recipes.
Mock Corn Beef and Cabbage
Using a round steak or Buffalo meat, place in a large pot and add water to cover, add 20-50 black peppercorns, 1 T cider vinegar, mustard seeds 1-3 tsp. garlic powder, and 2 bay leaves. Bring the pot to a boil, reduce heat to a slow simmer and cook, covered, until a fork can easily penetrate the centere of the meat. A 3- to 4- pound round steak will take 2 1/2 to 3 hours, but always check steak for right texture. Add wedges of fresh green cabbage to the pot during the last 15 to 20 minutes of cooking. When the meat is tender, remove it to a cutting board and let stand for about 10 to 15 minutes. Drain the cabbage and keep warm. Cut the mock corned beef, against the grain, into thin slices and remove to serving plate or platter. Serve with the warm cabbage. **This is a low sodium recipe**
1 pkg. Cream of tomato supplement dissolved in 1/2c water
4 oz ground turkey breast
1/2 tsp Italian seasoning
2 oz green onion, chopped
1/2 spaghetti squash
Bake squash upside down in 1/4 c water in oven for 45 minutes or microwave at 5 minutes per lb. Brown turkey, add onion, and stir in supplement. Add seasoning and cook for 10 minutes. Strip out squash, weigh 4 oz. and serve sauce over it.
Servings: 1 Replaces: 4 oz. protein, 4 oz vegetables, and creamy
Green tea cranberry supplement
diet ginger ale
Mix supplement with 6-8 oz of ginger ale
servings: 1 Replaces: 1 HNS
Peach Berry Cobbler
1 medium peach
3/4 cup strawberries
molly McButter to taste, cinnamon to taste, maple flavoring to taste, vanilla flavoring to taste, artificial sweetener to taste
Mix these ingredients together and place in 8x8pan
1 pkg vanilla cream pudding supplement
cinnamon to taste, artificial sweetener to taste, Molly McButter to taste
Mix topping ingredients together until crumbly. Spread on top of above mixture, bake at 350 for 45 minutes
Servings: 2 Replaces: fruit & 1/2 creamy
Collard Green Chips
4 oz Collard greens pre cut
1 tsp olive oil
1 tsp lemon juice
Cayenne pepper to taste
Mix the olive oil, lemon juice, and collard greens ina 1 gallon zip lock bag. Sprinkle cayenne pepper and sea salt over the coated collard greens. Arrange leaves in a single layer on a parchment lined baking sheet. Bake the collard greens at 300 for 18 minutes for crispness and remove the leaves that are done. Allow the leaves to cool, then enjoy.
Replaces: Vegetable at lunch or dinner Servings:1
Revision for lunch serving: sprinkle collard chips with 2 oz parmesan cheese and bake as directed.
rotein and vegetable for lunch servings:1
(This would be a great replacement for popcorn or munchie type foods)